Recipes from the Kitchen: Fingerling Potatoes

We believe that great food and wine are meant to be shared, and now our chefs are here to share their favorite recipes with you! Our fingerling potatoes are a tasty, versatile side dish that everyone will love, and are absolutely delicious when served with chicken, steak or seafood! We recommend a glass of Unoaked Chardonnay (or your current favorite District Winery bottle!) for a fall dinner that’s restaurant-worthy!





2 quarts water

1 pound small fingerling potatoes, cleaned

1 shallot, minced

2 tablespoons garlic, minced

½ cup chablis (or other dry white wine)

4 tablespoons butter

2 tablespoons chopped chives


In a large pot, combine the salt, water, and potatoes and bring to a boil. Cook until the potatoes are fork-tender, approximately 25 to 30 minutes. Remove from the pot to a cooling rack and let stand for 5 to 7 minutes.

In a large saute pan over medium heat, add a drizzle of olive oil and saute the fingerlings. Once golden brown on the outsides, add garlic and shallots and sweat until aromatic and slightly browned. Add chablis and deglaze. Once ½ of the wine remains, turn off the heat and stir in the cold butter. Salt and pepper to taste.